SEASONING SET FOR SUKIYAKI

PROBLEM TO BE SOLVED: To provide a cooking method of sukiyaki, enabling sweetness, richness, a fragrant aroma during cooking, a fragrant flavor during eating, masking of meat odor, palatability of meat, compatibility with egg, and palatability after cooled to be improved compared with a conventional...

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Bibliographische Detailangaben
Hauptverfasser:	INOMOTO YASUSHI, ISHIKAWA MINO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a cooking method of sukiyaki, enabling sweetness, richness, a fragrant aroma during cooking, a fragrant flavor during eating, masking of meat odor, palatability of meat, compatibility with egg, and palatability after cooled to be improved compared with a conventional method.SOLUTION: Meat is grilled with a flavor oil, to which a sukiyaki stock is then added for cooking. Consequently, a sukiyaki having enhanced sweetness and richness can be produced with the meat odor being masked. A seasoning set for sukiyaki is prepared for conducting a cooking method of sukiyaki. 【課題】本発明は、従来のすき焼に比べて、甘味、コク、調理時の香ばしい香り及び喫食時の香ばしい風味、肉臭さのマスキング、肉のおいしさ、卵との相性、冷めたあとのおいしさが向上するすき焼の調理方法を開発することを課題とする。【解決手段】香味油で肉を焼いた後、すき焼わりしたを添加して加熱調理することで、甘味、コクが強くなり、肉臭がマスキングされたすき焼が得られる。また、当該すき焼の調理方法を実施するために、すき焼用調味料セットを作製する。【選択図】なし